Chaat Masala

By Tan Can Cook
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)

16¼ g (1 tbsp + 2½ tsp) jeera (जीरा)
16¼ g (1½ tbsp) kali mirch (काली मिर्च)
15 g (2½ tsp) kala namak (काला नमक)
7½ g (4½ tbsp) sukhe pudine ke patte (सूखे पुदीने के पत्ते)
1¼ g (¼ tsp + ⅛ tsp) hing (हींग)
1 g (¼ tsp) tartaric acid (टार्टरिक अम्ल)
37½ g (4¼ tbsp) amchoor powder (अमचूर पाउडर)
15 g (2 tsp) namak (नमक)
1¼ g (½ tsp) ajwain (अजवाइन)
5 g (2⅛ tsp) sonth (सोंठ)
5 g (2 tsp) peeli mirch ka powder (पीली मिर्च का पाउडर)

Put all the ingredients, except mango powder, salt, ginger powder and yellow chili powder, in a mortar and pound with a pestle to make a fine powder. Transfer to a clean, dry bowl, add the remaining ingredients and mix well. Sieve and store in a sterilized, dry and airtight container.